Weinkraut With Apples

HOWARD L. PUCKETT

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 10%
  • Fat: 1.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 21.4g
  • Fiber: 2.4g
  • Cholesterol: 2mg
  • Iron: 0.7mg
  • Sodium: 1012mg
  • Calcium: 20mg

Ingredients

  • 7 1/2 cups refrigerated sauerkraut, drained
  • 2 bacon slices, cut into 1-inch pieces
  • 2 1/3 cups coarsely chopped onion
  • 4 cups coarsely chopped peeled Braeburn or other cooking apple (about 1 1/4 pounds)
  • 1 cup low-salt chicken broth
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 (750-milliliter) bottle Riesling or other dry white wine
  • 1 teaspoon caraway seeds (optional)

Preparation

  1. Place sauerkraut in a colander; rinse under cold water. Drain well, pressing sauerkraut with the back of a spoon to remove as much water as possible.
  2. Cook bacon in a large Dutch oven over medium-high heat for 3 minutes. Add onion; sauté 5 minutes. Add apple; cook 5 minutes or until tender, stirring occasionally. Stir in sauerkraut, broth, pepper, bay leaves, and wine; add caraway seeds, if desired. Bring mixture to a boil; reduce heat, and simmer 2 hours or until liquid evaporates and mixture is tender, stirring occasionally.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Weinkraut With Apples Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy